These mini cheesecakes are everything you love about cheesecake, in a proportional size! Classic cheesecake flavor with a vanilla wafer crust. Simple and delicious!

Love cheesecake, but don’t want to make a whole cake? I completely understand! Which is why these mini cheesecakes are exactly what you are looking for. Classic cheesecake flavor with a vanilla wafer crust. Not only do they taste delicious, but are great for portion control as well. Depending on your muffin tin size, you can have 6-12 mini cheesecakes. I hope you enjoy it!

Equipment Needed

• Standard muffin tin (liners are optional)
• Medium bowl
• Large bowl
• Stand mixer or handheld
• Wire rack

Ingredients

Vanilla Wafer Crust

• Vanilla wafers– Using a food processor is the easiest and fastest way to create crumbs, but if you don’t have a food processor you can put the vanilla wafers in a plastic bag and crush it with an item (rolling pin, bottle, etc.)
• Butter– Unsalted butter is what I use, but salted works too.
• Sugar- To sweeten it up a little. 

Cheesecake

• Cream cheese- Softened to room temperature.
• Sugar- To add deliciousness.  
• Sour cream- At room temperature.
• Vanilla extract- I recommend using pure vanilla extract.
• Lemon juice- Optional, but recommended.
• Egg- At room temperature.

How to Make Mini Cheesecakes

1. Preheat the oven to 350°F (180°C). Grease a standard muffin tin with non-stick spray or butter. Or, line the pan with liners. 
2. Make the crust: Add ⅔ cup of crushed vanilla wafers, 2 tablespoons of butter, and 1 tablespoon of granulated sugar in a medium bowl. Stir until the mixture is combined. Firmly press a tablespoon of the mixture into each liner. Bake for 5 minutes.
3. Make the filling: Using a stand mixer or handheld mixer with a paddle attachment beat 8 ounces of cream cheese and ¼ cup of granulated sugar on medium speed in a large bowl until the mixture is smooth and creamy (1-2 minutes). Add ¼ cup of sour cream, ½ teaspoon of vanilla extract, and 1 teaspoon of lemon juice. Beat until fully combined on medium speed (1-2 minutes). Add one egg and beat until just combined. 
4. Divide the batter evenly between the liners. Bake for 15-18 minutes, until the centers slightly jiggle and the edges are set. 
5. Let the mini cheesecakes rest in the pan on a wire rack for 30 minutes. Transfer to the refrigerator and chill for at least 2 hours. If chilling for longer than 2 hours, cover the cheesecakes. Serve as is or with toppings. Enjoy!

Tips

• Use a butter knife around the outside of each muffin to remove it easily from the pan.
• Top with a raspberry topping or another fruit for pure deliciousness!

Mini Cheesecakes

Recipe by MamaCourse: DessertDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

200

kcal

These Mini Cheesecakes are a bite-sized indulgence that packs all the creamy richness of traditional cheesecake into a small package. Topped with your favorite fruit compote, chocolate drizzle, or a dollop of whipped cream, they make for an irresistible dessert.

Ingredients

• Vanilla Wafer Crust

• 2/3 cup vanilla wafers (crushed)

• 2 tablespoons unsalted butter

• 1 tablespoon granulated sugar

• Cheesecake

• 1 8–ounce block cream cheese (softened to room temperature)

• 1/4 cup granulated sugar

• 1/4 cup sour cream (room temperature)

• 1/2 teaspoons vanilla extract

• 1 teaspoon lemon juice

• 1 large egg (room temperature)

Directions

• Preheat the oven to 350°F (180°C). Grease a standard muffin tin with non-stick spray or butter. Or, line the pan with liners.
• Make the crust: Add ⅔ cup of crushed vanilla wafers, 2 tablespoons of butter, and 1 tablespoon of granulated sugar in a medium bowl. Stir until the mixture is combined. Firmly press a tablespoon of the mixture into each liner. Bake for 5 minutes.
• Make the filling: Using a stand mixer or handheld mixer with a paddle attachment beat 8 ounces of cream cheese and ¼ cup of granulated sugar on medium speed in a large bowl until the mixture is smooth and creamy (1-2 minutes). Add ¼ cup of sour cream, ½ teaspoon of vanilla extract, and 1 teaspoon of lemon juice. Beat until fully combined on medium speed (1-2 minutes). Add one egg and beat until just combined.
• Divide the batter evenly between the liners. Bake for 15-18 minutes, until the centers slightly jiggle and the edges are set.
• Let the mini cheesecakes rest in the pan on a wire rack for 30 minutes. Transfer to the refrigerator and chill for at least 2 hours. If chilling for longer than 2 hours, cover the cheesecakes. Serve as is or with toppings. Enjoy!
  

Notes

• Use a butter knife around the outside of each muffin to remove it easily from the pan.
• Top with a raspberry topping or another fruit for pure deliciousness!

Conclusion

Making mini cheesecakes at home is a rewarding and delicious experience. With a handful of simple ingredients and our easy-to-follow instructions, you can create these delightful treats that will impress your loved ones and satisfy your dessert cravings. Whether you’re serving them on a special occasion or just indulging yourself, mini cheesecakes are a sweet delight worth making.

See also: Lemon Poppy Seed Scones

FAQs

Can I use a different type of cookie for the crust?

Yes, you can experiment with different cookies, such as chocolate wafers or vanilla wafers, to create unique crust flavors.

Can I make mini cheesecakes in advance?

Absolutely! Mini cheesecakes can be made a day or two in advance and stored in the refrigerator until you’re ready to serve them.

What can I use if I don’t have sour cream?

Greek yogurt makes an excellent substitute for sour cream in cheesecake recipes.

How long do mini cheesecakes last in the fridge?

Mini cheesecakes can be stored in the refrigerator for up to 3-4 days when properly covered.

5. Can I freeze mini cheesecakes?

Yes, you can freeze mini cheesecakes for up to two months. Just be sure to wrap them tightly to prevent freezer burn.